With the welcoming of cooler temperatures, changing colors of leaves and new sports to watch, the flavors of fall rank among the top wonderful things about the season. And among all the fall flavors, pumpkin is one that is a hallmark of the season.
Perhaps your family sets out pumpkins as part of your outdoor fall decor. Maybe you carve your own figures and designs into them for Halloween. But looking at pumpkins is just the start of the fun and excitement they can bring.
From cooking to baking to seasoning to sipping, there are an abundant number of ways you can utilize this flavorful squash in celebrating the season. And when you incorporate your favorite Fustini’s Oils and Vinegars into the mix, you can amp up those pumpkin flavors to a whole new level.
From seeds to rind to seasoned extract, the pumpkin is a food that can incorporate all components (although we’re still looking for recipes that utilize the pumpkin stem).
Here, we share five unique ways you can use the fall favorite of pumpkin to celebrate the season.
You’ve heard of the typical bruschetta - the one with red ripe tomatoes and basil over toasted crostini. Bring a fall frame to your go-to bruschetta by incorporating pumpkin instead of tomato.
This pumpkin bruschetta recipe combines the sweetness of pureed pumpkin with a little bit of a kick from jalapeño and shallot. Once you roast your sliced baguette, top it off with a flavor-packed topping you’ll want to just eat out of the bowl. Balance it out by topping it with mozzarella and manchego cheeses. And with just those simple ingredients, you’ve got a sweet and sassy appetizer that’s perfect for the fall season.
When you think about most common desserts for this time of year, dishes like apple pie and pumpkin pie may certainly come to mind.
Take your typical pumpkin pie up a notch with these pumpkin bars, using Fustini’s Maple Balsamic Vinegar. To start, you’ll make the crust, which is similar to a pie crust you’d make for the traditional apple or pumpkin pie. The filling is packed full of sweet flavor, incorporating flavors like ginger, nutmeg, vanilla, maple and of course, pumpkin. The maple balsamic brings on a new level of sweetness that doesn’t overpower the other flavors but rather enhances the various spices. After baking the crust, place the filling in the pan and continue cooking. Although it may be difficult to resist when they first come out of the oven, make sure they cool before slicing and serving.
The #PSL craze has set a trend in ordering coffee during the fall season. But truth is, those sweet and seasonal lattes can get expensive - fast. Why not make your own? Become your own barista by steaming up your own Pumpkin Spice Latte.
This recipe from Taste of Home incorporates a sweet cream mixture with milk, canned pumpkin and seasonal spices like nutmeg, cinnamon and ginger. Combine that with either espresso or strong hot brewed coffee for an instant and easy #PSL that costs much less than the typical latte.
Roasted pumpkin seeds have grown in snacking popularity as a great source of protein and a quick snack when you need one. If you look in a typical bag of trail mix, you might find raw green pumpkin seeds, which are also a great snack.
But if you’re carving your own pumpkin or using it for your own decor, there’s another way you can get seeds for prime roasting.
For the easiest method in roasting pumpkin seeds yourself, you’ll want to start with the seeds you find in your pumpkin mixed in with the slimy pulp. As you carve your pumpkin, don’t throw them out! Roast them instead.
Once you’ve collected the seeds from your pumpkin and separated them from the pulp, you’ll want to rinse them to make sure you get them nice and clean. Then, dry them out on a tray or paper towel so they don’t hold in any extra moisture.
Then, the flavoring fun begins.
While there are a variety of Extra Virgin Olive Oil flavors you can use to amp up your flavor, some of our favorites include Tuscan Herb, Persian Lime or even Chipotle for a little extra spice. Place your seeds on a pan and drizzle your oil of choice on the seeds. Season with salt to taste. Then, roast at 300 degrees for about 45 minutes, stirring and turning the seeds around every 15 minutes. Your roasted seeds should be a golden brown and ready for snacking.
As a member of the squash family, pumpkin is a great ingredient to roast right in the oven. If you’ve ever roasted butternut or acorn squash, roasting a pumpkin follows the same recipe. Once you’ve disassembled your pumpkin, separating the seeds from the pulp from the rind, peel the pumpkin off the rind and cut the pumpkin into slices. Place in a pan and drizzle with your favorite EVOO, such as Tuscan Herb, Persian Lime or Chipotle. Season to taste. Roast at 400 degrees for about a half hour or until soft.
In celebrating the fall season, pumpkin is a staple ingredient you can use in a variety of ways. Whipping up a pie for dessert is just the start of what you can do with this super squash. Pick out a pumpkin or two from your local farmer’s market this season and get to cooking, baking, sipping and snacking all fall long.
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